In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of
the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little
more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake
or one 9x13 inch cake

Preheat oven to 350 degrees. Grease an 8-inch squarebaking pan. For the
topping: Mix together the flour, oats,sugar and spices in a large bowl. Chop or grate the butter.Blend until the mixture
just begins to come together, beingcareful not to overmix. Toss the apples in a large bowl withthe sugar, cinnamon,
and lemon juice. Spoon into bakingpan and sprinkle the topping mixture over the fruit. Bake45 to 60 minutes,
or until the apples are tender and thetopping is crispy. Serve warm with ice cream(praline isgreat), or whipped
cream. Serves 6 to 8.

To make crust, mix all dry ingredients, then add softened butter. Press
mixture into a 9-inch cheesecake pan. Make sauce by cooking on medium heat sugar and water until caramelized. Add butter.
Spread mixture on bottom of graham-cracker crust while hot.

Preheat oven to 350°. Mix the cake mix according to package directions. Grease and flour a 13 x 9 x
2-inch baking dish or pan. Layer the shredded coconut on the bottom of the baking dish pan. Pour 1/2 of the prepared cake
batter over the coconut. Cream together the cream cheese, powdered sugar, and mashed fresh strawberries. Drop the cream cheese
mixture in large dollops over the cake mix. Pour the remaining cake batterover the top. Bake in the preheated oven for
28 to 30 minutes. Do not overbake. Sweetened fresh strawberries can be placed over the top, if desired. Yield: 12 servings.
Myron Drinkwater - Lake Forest, CA

These recipes will be moved to the pages which they belong on....but I will be putting more
on THIS page.... a good way to see my new additions without having to search the entire site!
Thanks for looking!!!